| Corn Chowder |
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| Ingredients: |
| 7 ears corn, kernels removed (3 1/2 cups) |
| 8 ounces bacon, cut into 1/2 inch dice |
| 2 small onions, peeled cut into 1/4 inch dice |
| 4 ribs celery, cut into 1/4 inch dice |
| 2 jalapeno peppers, seeded cut into 1/4 inch dice, plus more for garnish |
| 4 sprigs thyme |
| 1 small dried bay leaf |
| 6 cups chicken stock, fat skimmed |
| Coarse salt and ground black pepper |
| 3 cups half-and-half |
| Fresh chives, chopped, for garnish |
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| Directions: |
| Preheat oven to 350. Spread 1/2 cup corn kernels on rimmed baking sheet; roast until golden, 10 to 12 minutes |
| In stockpot over medium heat, cook bacon until crisp and fat is rendered, 4 to 6 minutes. Transfer to paper towels. Pour off all but 4 tablespoons fat from pot |
| Add onions, celery, jalapeno, thyme, and bay leaf to stockpot. Cook over medium heat until vegetables are soft, 10 to 12 minutes. Add chicken stock; bring to a boil. Reduce to a simmer; cook 20 minutes. |
| Add remaining corn; simmer until tender, about 7 minutes. Remove from heat; discard thyme and bay leaf. Season with salt and pepper. Tranfer to blender; process to smooth. Strain; tranfer to clean pot. Add half-and-half; simmer until hot. Adjust seasoning. Garnish with chives, reserved bacon, and roasted kernels
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